Ingredients

1/2 cup/125 g unsalted butter

2 cloves garlic, crushed

2 tablespoons grapeseed oil

1 cup/200 g popcorn kernels

2 tablespoons herbes de provence

Celery salt

Salt

Directions

Melt the butter with the garlic. Remove from the heat and allow to infuse. Heat the oil in a large pot and add the popcorn, tossing to coat. Cover and shake the pot over high heat until all the kernels have popped. Remove the garlic from the butter and pour the butter over the popcorn. Toss. Sprinkle with the herbes de provence, celery salt and salt, and toss again. Voila.